In a large pot or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in the minced garlic, thyme, rosemary, and bay leaf. Cook for another minute until fragrant.
Add the lentils, vegetable broth, and balsamic vinegar to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
Remove the bay leaf. Season with salt and pepper to taste.
Ladle the lentil stew into bowls. Top with crispy pancetta and a dollop of crème fraîche.
Serve immediately with crusty bread for dipping.
Incredible! This recipe is a game-changer for lentil stews. The balance of flavors is perfect. I made a big batch and enjoyed it for lunch all week. The pancetta is a must!
It was good, but not quite what I expected. The stew was a bit bland, even with the pancetta. Maybe I needed to add more herbs. The texture was nice, though.
Absolutely fantastic recipe! The flavors are rich and complex, and the crispy pancetta provides a wonderful textural contrast. The crème fraîche is a must. A perfect dinner!
I didn't like it much. The stew was too watery, and the pancetta got soggy. I'm not sure I'd make this again.
It was okay. Nothing special. I found the stew a bit too simple, but the pancetta was good. I might add more vegetables next time to give it more body.
